Can Anyone Help Convert This Recipe To Extract?

[Brewer_010]

What's the other 10-20%? Curious because the only times I could get my extract brews below 1010 was if I used a portion of dextrose/sugar

pennywise...It's the clown innit?

Normal paley beers I'd use between 10 and 20 % light grain such as wheat or carahell, caraamber etc. For example I may throw in a combo of light crystal malts, maybe some wheat malt, and about 2% darker crystal malts. I have done very small mashes in the order of 800g grain or so - but recently bought a grain mill so have been throwing around 2kg grain in. Still pretty limited for a mashtun and pot...

I don't use dextrose any more.

I oxygenate the wort as much as I can and pitch healthy yeast, still got my extract recipes well below 1010 more often than not unless there was a lot of darker crystal malts there.
cheers,
Barry